Maple sugar cookies are easy and quick to whip up, and you don’t even have to go to the store to pick up maple flavoring. These, my friends, use real maple syrup, which gives the cookies a light and pleasant maple flavor without being strong or overwhelming. The key here is to use pure maple syrup though… that corn syrup stuff is just not the same! So splurge a little and buy the good stuff and then treat yourself to the best french toast ever the next morning. Real maple syrup is the way to go.
These sugar cookies are great candidates for a goodie plate because you don’t have to frost them, they are sturdy, and they are pretty all on their own. I also think it’s totally acceptable to make a batch today, share none of them, and enjoy them with a warm cup of herbal tea. Perfect evening treat without too much guilt, if you ask me!
Cookie season is fun, isn’t it?
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Maple Sugar Cookies
- 1 cup butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat the oven to 350 degrees and line a baking sheet with a baking mat or parchment paper.
- In a large bowl cream the butter and sugar together until the mixture is light and fluffy, about 3 minutes. Add the eggs, maple syrup, and vanilla. Stir until well combined. Add the flour, baking powder, and salt. Mix to combine.
- The dough should be a little bit stiffer than a traditional chocolate chip cookie dough recipe. You made need to add and up to an additional 1/4 cup of flour to achieve this. The dough should not be tacky to the touch. Cover the dough with plastic wrap and refrigerate for 15 minutes.
- Remove the dough from the fridge and divide into 4 pieces. Roll one piece out on a lightly floured surface until the dough is 1/4 of an inch thick. Cut the dough with cookie cutters and place on the prepared baking sheet. Bake for 8-10 minutes until the edges start to turn golden brown and the centers a set. Let the cookies cool on the pan for 3-5 minutes before transferring them to a wire rack to finish cooling.
- Enjoy with a cold glass of milk and store any extras in an air-tight container.
I’ve got all kinds of cookies hiding in my archives. You can see a whole list of them here. It’s never to early to start planning your goodie plates!